Apple Peel FunnelCake
"This recipe comes from Phoebe Lawless of Scratch Bakery in Durham, NC (where I am an employee). Any variety of apple works here. At her restaurant The Lakewood, where this confection is made, the bakers use a cast-iron peeler/corer/slicer, which essentially spiralizes the skins. If you don’t have one, you can also use a hand peeler to create curls—the longer and thinner, the better! They will keep in an airtight bag for up to 3 days in the fridge. About 2 apples, depending on their size, yields 1 funnel cake. Featured In: The Sweet, Crispy State Fair Treat That Gives Apple Peels a New Life...."
INGREDIENTS
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Peels from 8 apples (see note above)
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3/4 cup plus 1 tablespoon all-purpose flour
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2 tablespoons plus 1 teaspoon sugar
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1/2 teaspoon baking powder
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1 pinch kosher salt
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1/4 cup apple cider
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1/4 cup whole milk
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2 large eggs
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Peanut oil, for frying
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Powdered sugar, for dusting
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